Comments on: Greece meets West

By: Jason Truesdell

Jason Truesdell — Fri, 21 Apr 2006 07:18:53 +0000

That was a “right out of the oven” photo; they deflate fairly quickly. None were crispy, except for one or two that I left in the oven a minute too long. I think they stay soft/chewy until they become stale…

If you have stale pita, cut them into wedges, toast them and make fatoush salad.

By: cookbook 411: Recipes, Restaurant Reviews, Food Photography and more

cookbook 411: Recipes, Restaurant Reviews, Food Photography and more — Fri, 21 Apr 2006 05:57:40 +0000

[...] 1 piece of pita a few hefty slices of a good triple cream, like Cambazolla 1 leek, cleaned and whites sliced into rounds olive oil for frying 1 egg about a 1/4 cup of milk a handful of flour [...]

By: L

Thu, 20 Apr 2006 15:54:54 +0000

Hi Jason,

Looks like yours turned out very well too. Mine puffed up as well, but I smashed them down… I wanted them a bit on the soft/chewy side, and I was afraid that the air bubble would make the crust too crisp in spots.

By: Jason Truesdell

Jason Truesdell — Wed, 19 Apr 2006 00:02:32 +0000

For me, calling the usual stale/tough from-a-bag pita a pita is kind of like calling a supermarket L-word bagel a bagel. They are quite different animals, and any resemblence between the two is purely symbolic.

My own pita-making results were shown here, from a late-summer/early fall evening when I made Egyptian-ish foul mudammah: http://blog.jagaimo.com/archive/2005/10/04/2035.aspx